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Method

Combine oil and flour in a medium pot and set over medium heat. Cook and stir this roux until it turns a light, brown colour, about 4 to 5 minutes.

Slowly mix in 1/2 cup of stock, constantly whisking. When the mixture is very thick and lump-free, slowly whisk in remaining stock.

Mix in remaining ingredients. Bring gravy to a simmer, and simmer five minutes, until lightly thickened. Taste and season gravy with salt and pepper, as needed, and it’s ready.

Note: Vegetable stock is sold in our canned soup aisle. Kitchen Basics brand was used when developing this recipe.

Recipe options: To make gluten-free gravy, omit the step where you are asked to make a roux with oil and flour. Instead, place 2 3/4 cups of the stock, soy sauce, balsamic vinegar, brown sugar, sage and hot pepper sauce in a medium pot, set over medium heat and bring to a simmer. Place remaining stock and 3 Tbsp. cornstarch in a bowl and mix until well combined. Whisk this mixture into the simmering stock, return to a simmer and cook two minutes, until the gravy has thickened. Taste and season gravy with salt and pepper, as needed, and it’s ready. When making gluten-free gravy, make sure your cornstarch, stock, soy sauce and pepper sauce are brands that are gluten-free.

Serving Suggestions

Serve this meat-free sauce on things you would normally spoon gravy on, such as mashed potatoes, poutine, biscuits and hot sandwiches. Try this with our Vegetable Brown Rice Wellington recipe!